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Hot Cocoa Cake

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A delightful twist on the classic chocolate cake inspired by the beloved winter beverage, Hot Cocoa. This moist and rich cake features a fluffy marshmallow frosting that captures the essence of hot chocolate.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 3–4 tablespoons heavy cream
  • 1 cup marshmallow fluff

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until smooth.
  4. Carefully stir in the boiling water until the batter is mixed. It will be thin.
  5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes. Check for doneness with a toothpick.
  6. Remove the cakes from the oven, let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. In a large bowl, beat the softened butter and powdered sugar together, gradually adding cocoa powder. Pour in the heavy cream and beat until creamy.
  8. Spread a layer of marshmallow fluff on top of one cake layer, place the second layer on, and frost the entire cake with buttercream.
  9. Decorate with sprinkles or chocolate shavings as desired and serve.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.

Nutrition

Find it online: https://us.recipesfood.org/hot-cocoa-cake/

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